We received this post from Kenneth Lylloff, who describes the relationship between butter and egg yolks in Sauce Bearnaise.
I use a good recipe from the Facebook group: “Danish SousVide Enthusiasts” based on 160 g of butter.
BUT sometimes it’s the amount of butter I want to use as a starting point (1 pack (200/250 g, 2 packs, etc.) – other times it’s the amount of yolks (typically if it’s whole eggs) that is guiding. Often I have yolks in a bottle in the fridge – so it varies what’s guiding the recipe.
For that reason, I have created this table as a help:
| Butter (yolks in grams) | |||||
| 100 | 200 | 250 | 400 | 600 | |
| Butter | 100g | 200g | 250g | 400g | 600g |
| Egg yolks | 25g | 50g | 63g | 100g | 150g |
| Essence | 1.25tsp | 2.5tsp | 3.13tsp | 5tsp | 7.5tsp |
| Tarragon | 1.25tsp | 2.5tsp | 3.13tsp | 5tsp | 7.5tsp |
| White pepper | 0.16tsp | 0.31tsp | 0.39tsp | 0.63tsp | 0.94tsp |
| Servings | 1 | 2 | 3 | 5 | 7 |
| Whole yolks | |||||
| 1 | 2 | 3 | 4 | 6 | |
| Butter | 80g | 160g | 240g | 320g | 480g |
| Egg yolks | 1pc | 2pcs | 3pcs | 4pcs | 6pcs |
| Essence | 1tsp | 2tsp | 3tsp | 4tsp | 6tsp |
| Tarragon | 1tsp | 2tsp | 3tsp | 4tsp | 6tsp |
| White pepper | 0.13tsp | 0.25tsp | 0.38tsp | 0.50tsp | 0.75tsp |
| Servings | 1 | 2 | 3 | 4 | 6 |